Using your stand mixer or a hand mixer, beat the room-temperature butter, brown sugar, and granulated sugar on high speed for 2 minutes, or until the color has lightened and the mixture is nice and fluffy.

Add in the creamy peanut butter, vanilla extract, and room-temperature eggs. Beat on high speed for another minute.

Add the sifted all-purpose flour, baking soda, and salt and mix using low speed. Stop to scrape down the sides and bottom of the bowl as needed. Only mix until the batter is just combined.

Fold the optional mini chocolate chips into the dough if using. Use a spoon to drop dollops of Nutella on top of the cookie dough. Then, use a butter knife to swirl the Nutella into the dough.

Transfer the bowl of cookie dough to the fridge and let it chill for 2 hours.

Meanwhile, line a baking sheet with wax or parchment paper. Then, using the remaining Nutella, use a half teaspoon to scoop out Nutella and drop it onto the prepared baking sheet.

Once the cookies are done chilling, preheat your oven to 350°F (175°C) and line two baking sheets with some parchment paper.

Use a large ice cream scoop or cookie scoop to scoop the cookie dough and place the dough balls onto the prepared baking sheet.

Bake one sheet at a time in the oven at 350°F (175°C) for 13-15 minutes, or until the edges are golden.

Remove the cookies from the oven and immediately top them with the frozen dollops of Nutella. Let the cookies sit on the pan for 5 minutes before moving them to a wire rack to finish cooling.